Instructions: PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN

1. STIR SPAGHETTI INTO BOILING SALTED WATER. STIR FREQUENTLY. COOK ABOUT 15 MINUTES. DRAIN; SET ASIDE FOR USE IN STEP 6.

2. SAUTE ONIONS AND PEPPERS IN BUTTER OR MARGARINE UNTIL TENDER. ADD MUSHROOMS; COMBINE THOROUGHLY.

3. COMBINE FLOUR AND SOUP AND GRAVY BASE. ADD TO SAUTEED VEGETABLES.

STIR UNTIL WELL MIXED.

4. GRADUALLY ADD WATER, STIRRING CONSTANTLY. COOK 10 MINUTES OR UNTIL SMOOTH AND THICKENED.

5. RECONSTITUTE MILK; ADD GRADUALLY TO VEGETABLE-SAUCE MIXTURE, STIRRING CONSTANTLY. SIMMER 10 MINUTES.

6. ADD SPAGHETTI, CHICKEN, PIMIENTOS, AND PEPPER. COMBINE THOROUGHLY.

7. POUR ABOUT 1 1/2 GAL MIXTURE INTO EACH PAN.

8. SPRINKLE 1 CUP CHEESE OVER MIXTURE IN EACH PAN.

9. BAKE 30 MINUTES OR UNTIL CHEESE IS BUBBLING AND MELTED.

NOTE:

1. IN STEP 2, 1 OZ (1/3 CUP) DEHYDRATED ONIONS AND 1 1/4 OZ

(1 CUP) DEHYDRATED GREEN PEPPERS (SEE RECIPE CARD A01100) OR 8 OZ (1 1/2 CUPS) FROZEN DICED, GREEN PEPPERS MAY BE USED.

NOTE:

2. IN STEP 2, 9 OZ DRY ONIONS A.P. WILL YIELE 8 OZ CHOPPED ONIONS AND 10 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 8 OZ CHOPPED PEPPERS.

NOTE:

3. IN STEP 2, 8-Z CN CANNED MUSHROOMS MAY BE USED.

NOTE:

4. IN STEP 6, 10-29 OZ CN CANNED TURKEY MAY BE USED.

NOTE:

5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD

SERVING SIZE: 1 CUP

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